Blueberry Napoleon - cooking recipe

Ingredients

1 sheet pkg puff pastry sheet
1 (3 1/2 ounce) box French vanilla instant pudding
1 cup milk
2 cups whipped topping, thawed
1/2 cup powdered sugar
2 teaspoons milk
Sauce
1 lb frozen blueberries or 1 lb fresh blueberries
1/2 cup sugar
2 teaspoons cornstarch
3 tablespoons lemon juice

Preparation

Thaw Pastry.
Heat oven to 400 degrees;
cut pastry into 3 parts ;.
Bake on 2 sheets covered with parchment paper. Bake 15 minute
Cool and cut lengthwise-6 pcs.
Prepare pudding as directed but with only 1 cup of milk;.
Fold in whipped topping. Cover and refridgerate.
Stir powdered sugar and 2 tsp of milk in a small bowl.
Ice top of 2 pcs of pastry.
Blueberry sauce :.
Combine blue berries, cornstarch, sugar and lemon juice .
Stir over med heat until cornstarch dissolves; then boil until thickened about 4 to 5 minute.
Let cool.
Spread 3/4 cp pudding then 1/3 of sauce on a pc of the pastry top with pc of pastry add another layer of pudding and then sauce,ending with iced pastry.